Moist Chocolate Cake With Brightly Colored Buttercream

chocolatecake

Today I am bringing you the best chocolate cake I have ever made. So light and moist with a fudge-like flavor.

What you need:

1 3/4 cup of AP flour

2 cups of sugar

2 eggs

1 tbsp vanilla extract

1/2 cup canola oil

1 tsp cinnamon

1 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 cup of boiling water

1 cup of 2% milk

3/4 cup cocoa

Directions:

Preheat the oven to 350. Put all ingredients into a bowl and mix on medium until just combined. No more then 2 minutes. The batter will be VERY thin. (Seriously, to the point that you think no way this creates a cake) Pour into two greased 9 inch baking pans. I drop mine onto the counter to get the air bubbles out. Bake for 30 minutes until just set.

Now for the icing!  I saw a few pictures online recently of tie dye cakes that I was really excited about. I love the pinks, purples and blues. I have had a jar of tie dye butterfly sprinkles that I have been really wanting to use, but how often would I really have the opportunity?

I used a basic vanilla buttercream, filled the layers and did a quick crumb coat then put the cake in the fridge. I divided the remaining icing into three bowls. I mixed in the different colorings then pulled the cake back out. I randomly covered parts of the cake with the icings and used a metal spatula to cover the entire surface. This mixed the colors just enough to tie dye. I used my piping bag with a star tip and put all the remaining icings inside. When you push the icing through the star all the colors swirl together creating this magical cake.

This cake was a huge hit with “P”s kids. It definitely helped me express my inner child 😉

Adapted from the original Hersey’s chocolate cake recipe.

Want to know what products I used for this recipe?

Wilton 8 inch cake pan set of 2

Wilton Cooling Racks Set of 3

Nestle Cocoa Powder

Neon Food Coloring

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Searching For That Idiot Proof Chocolate Chip Cookie






  What is “idiot proof” ? I myself could be considered a chocolate chip cookie “idiot”. For something we make so often how are there so many variations of the same cookie? 

It seems like every time I find my perfect recipe- I move. This doesn’t sound like a big deal, but it is. Getting to know your oven is a long process. When I first moved to Georgia I lived in an apartment with a new electric oven. My go to recipe was the one on the back of the nestle bag. So easy and simple. (You would think) After the apartment I lived in a house with my first gas oven. A dream for cooking, but my nightmare for baking. I switched to the New York Times perfect cookie recipe there. Then last year this time I rented a room in a very old lake house. The electric oven there would heat to 350 then take a little break so I was never exactly sure how my cookies would turn out. Usually undercooked. Now I am in my own home with a new gas oven. Again a total dream to cook with, but baking … It has been taking some time. Until now. This recipe after 6 months of testing is it! 
It is not as over the top sweet as most recipes, but the perfect soft gooey middle and thick crunchy crust is my favorite. 
(Adapted from bromabakery- the best baking site ever)
Idiot Proof Chocolate Chip Cookies
What you need:
1 stick unsalted butter room temp
3/4 cup light brown sugar packed
1/4 cup granulated sugar
1 1/4 cups king aurther all purpose flour
1/2 tsp kosher salt (or fine if you don’t like to taste the salt)
1 tsp vanilla extract
1/2 tsp baking soda 
1 tbsp cornstarch ( make sure this is not expired) 
1 large egg
1/2 cup dark chocolate chunks
1/2 cup milk chocolate chips 
Preheat your oven to 350. 
Mix together butter, sugar and eggs until you have a fluffy light brown concoction. Add in vanilla. In a separate bowl mix the flour, cornstarch, baking soda and salt. 
Stir the dry ingredients into the butter sugar mixture until just mixed. Do not over mix. That will create a dense cakey cookie. Add in the chocolate chips by just folding the batter a few times. 
Put mixture in the freezer for about 10 minutes. I highly recommend doing a test cookie first. 
Roll mixture into balls and top with kosher salt, natural sugar or more chocolate! Bake for about 10-12 minutes depending on your oven. The sides will be golden brown and the middle will have just set. Let cool on a baking rack.
Enjoy with a glass of milk!

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